Steak and Vegetable Kabobs |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice. Ingredients:
1/4 cup packed brown sugar |
1/4 cup lemon juice |
1/4 cup canola oil |
1/4 cup soy sauce |
2 garlic cloves, minced |
1 dash dried basil |
salt and pepper, to taste |
2 1/2 lbs top sirloin steaks, cut into 1-1/4 inch pieces |
24 cherry tomatoes |
24 large fresh mushrooms |
1 large green pepper, cut into 1-1/2-inch cubes (or sweet red pepper) |
2 small zucchini, cut into 1-inch slices |
1 medium onion, cut into wedges |
Directions:
1. In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
2. Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
3. Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.
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